Instructions

Preheat your oven to 325 degrees Fahrenheit.

Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.

Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).

Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.

Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.

Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.

Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).

Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.

Give everything a good stir, scraping any bits off the bottom of the pot.

Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.

Every hour or so, lift the lid of the pot and give everything a quick stir.

If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.

You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.

Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).

Recipe Notes

This recipe was inspired by an earlier version of Jamie Oliver's Beef Stew and an old recipe from my grandma's recipe box.

To make this stew on the stove-top, simply let it simmer on low after adding the potatoes until the potatoes are soft. This method will cause the potatoes to break down a little bit more and the sauce to thicken faster. If you prefer a stew that's not so thick, add an extra 1/2 to 1 cup of beef stock if you're cooking it on the stove top.

To make this recipe in the slow cooker, simply follow all the stovetop steps until adding the potatoes and the pour the stew into your crockpot and cook on high for 3-5 hours and on low for 4-6 hours.